Sparging during beer brewing

1. Control fill time

At the end of the first wort wash, wort replenishment should start as soon as possible, because the grain bed is barely visible. If it is premature more essence will definitely remain in the grain bed. If it is too late, the sintering time will definitely be extended, increasing the threat of oxidation.

2. Correct makeup water temperature level

The billing water temperature level is generally managed at 75-78°C, the best is 80°C, and the lowest is 70°C. Excessively high billing water temperature levels will definitely remove a lot of the sticky product, ruin the task alpha-amylase, and also make the wort evaporate/unshine. As well as lowering the billing water temperature level can not continue to be cleared by sugar to the optimal level, so the suction procedure is increased.

3. Enhance the pH of water

It needs to be listed under 6.0, readjusting the acidity of the water in the warm water tank with phosphoric or lactic acid is much better, if the acidity of the boiled water is habitually between 5.8 and 6.0 it will definitely help reduce polyphenol dissolution and also help Healthy proteins are fortified throughout the boiling process, reducing wort staining.

4. Fluid volume

Generally, the addition of water in industrial breweries is divided into 2 to 3 times. The first time, 25% of the water is completely added, mainly to flush the initial passage of the wort that remains in the grain bed, and the second time, 45% of the water is completely replenished. , mainly to rinse off and continue as essence. On the 3rd pass, fully rehydrate 30 times to additionally reduce removals left in the bead bed.

We need to refill within appropriate limits, extreme refills likewise affect the top quality of the beer by flushing unsafe material from the shell. In addition, too much filling will definitely reduce a certain specific gravity of the wort mixture and also increase the energy intake of boiling. The specific gravity of the blended wort must be 1-1.5 P lower than the specific gravity of the last wort (for example, for 11Plato beer, the blended wort should be 9.5-9.8 P).